Lunch 🤖 AI Generated

Pastilla au Poulet

A lighter, Fat Switch-optimized version of the classic Moroccan chicken pastilla featuring lean poultry wrapped in crispy phyllo dough with aromatic spices. This recipe reduces traditional butter usage while maintaining authentic flavors and satisfying crunch, making it perfect for strategic fat-burning nutrition.

20m

Prep Time

25m

Cook Time

Servings

385

Calories

32g

Protein

🛒 Ingredients

✓ 300g skinless chicken breast, shredded
✓ 2 sheets phyllo dough
✓ 1 small onion, finely diced
✓ 2 cloves garlic, minced
✓ 30g roasted almonds, chopped
✓ 15g fresh cilantro, chopped
✓ 15g fresh parsley, chopped
✓ 1 egg white
✓ 1 teaspoon ground cinnamon
✓ ½ teaspoon ground ginger
✓ ¼ teaspoon turmeric
✓ ¼ teaspoon cayenne pepper
✓ Salt and black pepper to taste
✓ 2 teaspoons extra virgin olive oil
✓ ½ cup low-sodium chicken broth
✓ 1 tablespoon fresh lemon juice
✓ 1 teaspoon honey
✓ Cooking spray for baking

👨‍🍳 Instructions

1. Heat 1 teaspoon olive oil in a large skillet over medium heat. Add diced onion and cook 3-4 minutes until softened and translucent.

2. Add minced garlic and cook 1 minute until fragrant. Increase heat to medium-high and add shredded chicken breast.

3. Season chicken with cinnamon, ginger, turmeric, cayenne, salt, and pepper. Cook 4-5 minutes while stirring frequently.

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4. Pour in chicken broth and lemon juice, then reduce heat to medium. Simmer 6-8 minutes until liquid reduces by two-thirds and chicken is fully cooked. Stir in honey.

5. Remove from heat and fold in roasted almonds, cilantro, and parsley. Let cool 5 minutes to prevent phyllo from becoming soggy.

6. Preheat oven to 200°C (390°F). Line a baking sheet with parchment paper and lightly coat with cooking spray.

7. Lay one phyllo sheet on a clean work surface. Lightly brush with remaining teaspoon of olive oil and place second phyllo sheet on top, brushing again.

8. Divide chicken filling into two portions and place near the center of each phyllo half. Fold edges inward to create a triangular or rectangular parcel, ensuring filling is fully enclosed.

9. Transfer pastillas to prepared baking sheet. Brush phyllo exterior with egg white wash for golden color.

10. Bake 12-15 minutes until phyllo is golden brown and crispy. Remove and let cool 2-3 minutes before serving.

11. Serve immediately while phyllo is still crispy, optionally accompanied by Greek yogurt and extra fresh herbs.

📊 Nutrition per Serving

Calories385 kcal

Protein32g

Carbohydrates28g

Fat14g

Fiber3g

🏷️ Tags

#Moroccan cuisine#High-protein#Lean poultry#Fat Switch friendly#Metabolism-boosting spices#Strategic fats#Gluten-free phyllo option#Low-calorie#Lunch#Impressive presentation

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